Crocchetta di Patate di Thanksgiving (Stuffed Potato Croquettes)

Directions

1. Incorporate mayonnaise into turkey (1 1/2 tsp mayonnaise for each cup of chopped turkey). Season to taste with salt and pepper. Optional: Season to taste with freshly chopped tarragon or other herb of choice.
2. In a bowl, beat eggs and whisk in ¼ cup half and half.
3. The seasoning in this step is optional. Skip the seasoning and simply use plain or seasoned breadcrumbs. Otherwise, In a bowl, combine grated parmagiano reggiano cheese and 1/4 cup chopped parsley with 3 cups of bread crumbs. Season to taste with salt and pepper.
4. Oil palms of your hands, then shape 1⁄4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4" concave disk about 1⁄2" thick. Fill center with chopped turkey to within one inch of all edges. Top turkey with a thin disk of dressing. Top dressing with cranberry sauce. Take a second disk of mashed potato, formed just as the first and place over your creation. Pinch together to seal, reshaping to form a cylinder.
5. Sprinkle some breadcrumbs onto the croquette and lightly press crumbs into the potato. Carefully turn the croquette over and repeat bread crumb step. Press some crumbs into the sides of the disk as well. Dip croquette into beaten egg, then into bread crumbs and place onto a baking sheet. Repeat process with remaining potato, turkey, dressing, and cranberry sauce. Refrigerate croquettes for at least 30 minutes.
6. Pour oil into a deep skillet to a depth of 2 - 3" (enough for the croquette to be completely submerged) and heat until about 350° on a candy thermometer. Fry the croquettes in batches until golden brown on all sides, 3-5 minutes. Drain on paper towels.
7. Serve with gravy and garnish with chopped parsley or tarragon